Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

gluten-free; bread; Amorphophallus konjac; baking; celiac disease; food additives; sourdough; microbiota; lactic acid bacteria; gluten-free bread; plant proteins; animal proteins; microalgae; optimized bread structure; protein substitutes; wheat gluten; microwave reactor; allergenicity; enzymatic hydrolysis; Alcalase; techno-functional properties; antioxidant activity; sorghum; resistant starch; dietary fibers; hydrocolloids; dough rheological properties; texture; volume; sensory; glycemic index; staling; pasta; gluten-free products; bakery products; cereals; enzymes; teff; starter cultures; pseudocereals; wholemeal formulations; low fructan; sensory analysis; ready-to-eat; oilseeds; spices; chicory root; bioactive compounds; antioxidative activity; gluten free snack; extrusion; low carb; high protein; high fiber; cake; biscuits; flour mixes; n/a